Menus & Tags

Tags:

Recent Reviews

I made this "as is" yesterday and it's a nice, easy recipe with plenty of pistachio flavor and a great, natural color. The 1/4 tsp. of almond extract is a background note that doesn't overpower the pistachio flavor. A few changes I'd make next time would be to use pre-shelled pistachios (shelling took the most time); reduce the amount of chopped pistachios added at the end (agree with others' on this point); possibly add a bit more sugar, and most importantly: don't bring the custard to a boil as directed! Frankly, that's an ice cream making "101" mistake. Always just bring the custard to a simmer, under medium to medium low heat. Boiling is what causes the eggs in the mixture to curdle, and is probably why everyone has problems straining this. Patience and slow thickening are the key to smooth, creamy ice cream. With adjustment, this has 4 star potential!

vmblakewest from Suburban NYC /

Flag if Inappropriate

I think the recipe ¿as-is¿ would be outstanding, although cutting pistachios added at the end from ¾ c down to ½ c is necessary. I did however make the following changes I think were useful:
-I doubled the recipe, which still made less than ½ gallon.
-I used salted pistachios
-Soaked 1st set of pistachios for 10-20 min and then painstakingly peeled outer husks off one by one.
(soaking the 1st set removed their salt)
-Did NOT soak the 2nd set of coarsely chopped pistachios. You want them crunchy and the salt is good.
-Grounded 1st set of pistachios with sugar as much as possible.
-To make it a little creamier after freezing, I used a whole egg or two in place of one or two of the yolks.
-Cooking too fast or too much is a mistake many people make causing soft chunks to form in mixture.
-Added rose water while cooking (3-4 t in non-doubled recipe), just enough so there is only a very light taste of it.
-Straining required A LOT of stirring and pressing through a large strainer with the backside of a spoon.
-Used Food Network Florentine (Italy) cookie recipe (covered inside with chocolate) to make rectangular ice cream sandwiches.
Very long project with my changes, but the recipe ¿as-is¿ still tastes like eating a bowl of sweet pistachios.

litebright01 from San Antonio, TX /

Flag if Inappropriate

this is an old post, probably no one reads it anymore. But here's my take - the part about straining the mixture: yeah, right. If you strain it with a colander, it might work, If you use a sieve, you can let it sit all night and nothing will happen. It's too thick. So, what did they really mean? I think it means that they never really tried this recipe, they just printed it. Another case of farcical cooking.

jayess99 /

Flag if Inappropriate

I added 1/2 vanilla bean pod and deleted the almond extract. My hubby went crazy -- still basking in the glow

A Cook from orange county, ca /

Flag if Inappropriate

I won't buy
pistachio ice cream
every again. I made
mine a little
differently -
actually cooked the
1/2 cup sugar along
with 1/2 a vanilla
bean with the milk
and cream, added the
pistachio powder,
then tempered the
eggs and added them
as well and cooked
until thick. I let
it cool overnight in
the fridge and
strained it prior to
adding to the ice
cream machine. I
too only used the
1/2 cup of chopped
pistachios.